Low Sodium Roasted Root Vegetables Recipe (No Salt Added)
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Jump to RecipeThis Low Sodium Roasted Root Vegetables recipe is a delicious and hearty meal or side dish! Squash, potatoes, carrots, garlic, and herbs in a light homemade lemon, rosemary, and thyme dressing.
All these delicious sheet pan veggies are great piled high on your plate as a side for your favorite protein. This is a salt free favorite that we love enjoying all year long!
These easy low sodium Roasted Root Vegetables are warm, crisp, and have the easiest and most delicious dressing. I’m a HUGE fan of homemade dressings- they transform anything you are cooking into something gourmet. I have an easy low sodium vinaigrette dressing recipe, which is my go-to for salads! While you can eat these veggies on their own, the bright tart dressing takes plain vegetables to the next level.
These roasted root vegetables with rosemary and thyme are one of our absolute, hands down, all time favorite meals! They’re my hubby’s #1 favorite, for sure. We could eat this for a month straight and not get sick of it, they are that good! This recipe is adapted from Yottam Ottolenghi’s Roasted Root Vegetables from his Plenty Cookbook, but I changed the dressing a bit to remove the added high-salt ingredients!
These Low Sodium Roasted Root Vegetables Are
- Bright
- Fresh
- Warming
- Versatile
- Cozy
- Comforting
- A Fantastic Side Dish
Low Sodium Sheet Pan Vegetables For a Healthy, Whole Dinner
This low sodium roasted vegetables with thyme and rosemary is the perfect sheet pan meal! I love a good one pan meal, especially during these fall months when the weather starts to turn cooler. Cooking on a sheet pan is one of my favorite ways to get a meal on the table fast! All the food gets spiced and roasted on a single pan, which makes cleaning up a breeze.
And the oven does all the work for you, so you can focus on other kitchen prep while the food cooks. Sheet Pan meals are awesome for breakfast, lunch, or dinner – check out all our easy low sodium sheet pan meals that are ready in no time!
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
- Sweet Potato
- White, Red, or Purple Potatoes – or a tricolor mix you can find at grocery stores. We grew about 30 lbs of purple potatoes in our garden, which were perfect for this gorgeous dish.
- Rosemary & thyme
- Carrots, Beets, Butternut Squash, Onion, Garlic
- Tomatoes
- Extra Virgin Olive Oil
- Lemon Juice
- Low Sodium Mustard – my no salt mustard recipe is sodium & salt free, which makes it the perfect addition to this recipe. I got a fantastic low sodium whole ground mustard from Thrive Market that I am loving in this dressing. You could also add mustard powder instead.
- Maple Syrup
A Low Sodium Holiday Side Dish
Whether you are cooking a low sodium or low salt side dish for yourself or for loved ones, this low salt roasted vegetables recipe is a major crowd pleaser! I serve this all the time to guests who don’t even realize it’s low in sodium and has no salt added.
These roasted veggies are easy to chop/prep ahead of time – I sometimes chop mine the day before, then toss them in the pan to roast for dinner the next day. Let us know in the comments if you make these, and browse the rest of our low sodium holiday recipes and low sodium side dishes here!
How To Make This Recipe
- Preheat the oven to 425 degrees Fahrenheit.
- In a large mixing bowl, add the olive oil, rosemary, thyme, potatoes, carrots, beets, butternut squash, and red onion. Toss to combine, coating the vegetables in the oil and spices. Place the vegetables on a large sheet pan. Add the sprigs of thyme and rosemary to each side of the pan. Make a space in the middle, and place the head of garlic, facing up. Drizzle the garlic with olive oil.
- Bake for 30 minutes. Carefully remove sheet pan from the oven, flip the vegetables, and add the cherry tomatoes. Return sheet pan to the oven to cook for an additional 10 minutes.
- To make the dressing, add all the ingredients to a pint sized mason jar and shake well to combine.
- After the vegetables are done cooking, remove from oven and dress with the lemon vinaigrette.
- Serve hot, as a side dish for your favorite protein and enjoy!
More Low Sodium Vegetable Ideas
- Low Sodium Caprese Salad Bites Recipe (No Salt!)
- Low Sodium Salsa Recipe
- No Salt Added Mashed Potatoes Recipe
- Low Sodium Guacamole Dip Recipe (Without Salt)
- Low Sodium Pinto Beans Recipe
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Low Sodium Roasted Root Vegetables
Equipment
- Mixing Bowl
- sheet pan
Ingredients
For the Vegetables
- 1 tablespoon olive oil
- 2 cups potatoes red or purple diced
- 2 large carrots sliced into rounds
- 1 large sweet potato diced
- 1 cup beets diced
- 1 cup cubed butternut squash
- 1 red onion sliced
- 1 head garlic chopped in half
- 4 sprigs thyme
- 2 springs rosemary or 1 teaspoon dried
- 1 cup cherry tomatoes sliced
For the Lemon Vinaigrette
- 3 tablespoons olive oil
- 2 lemons juiced
- 1 tablespoon maple syrup
- 1 tablespoon whole grain mustard
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large mixing bowl, add the olive oil, rosemary, thyme, potatoes, carrots, beets, butternut squash, and red onion. Toss to combine, coating the vegetables in the oil and spices. Place the vegetables on a large sheet pan. Add the sprigs of thyme and rosemary to each side of the pan. Make a space in the middle, and place the head of garlic, facing up. Drizzle the garlic with olive oil.
- Bake for 30 minutes. Carefully remove sheet pan from the oven, flip the vegetables, and add the cherry tomatoes. Return sheet pan to the oven to cook for an additional 10 minutes.
- To make the dressing, add all the ingredients to a pint sized mason jar and shake well to combine.
- After the vegetables are done cooking, remove from oven and dress with the lemon vinaigrette.
- Serve hot, as a side dish for your favorite protein and enjoy!
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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